I have been making Ina Garten’s herb baked eggs ever since her Barefoot in Paris cookbook first came out. It is such a simple recipe, but it makes for a really satisfying meal, whether as a breakfast or brunch, or served along side a green salad for a casual late night dinner. They are a great alternative to omelets, and I love that you can prep everything in advance and make enough for a crowd in just a matter of minutes, without having to stand over the stove while your guests are having fun in the other room. I typically use a combination of whichever herbs I happen to have laying around be they parsley, thyme, rosemary, tarragon, basil, summer savory, dill, cilantro, etc. I find that my broiler is a little hot for this recipe (since the rack underneath it is not adjustable) so I will often forgo the broiler and bake them in a 450º oven instead, following the same steps, and about the same cooking times. Here I combined thyme, rosemary, garlic, parsley, basil, and Parmesan cheese, and topped the eggs with a tablespoon or so of that mixture before baking. The eggs are moist and flavorful, with lots of golden, runny yolk to be sopped up with toast. Delicious!

I, too, have been kind of on an egg kick. But I also try to purchase farm fresh, local, organic, cage free eggs whenever possible. Not only for safety, but also for flavor (and I like to support local sustainable products as often as I can). But this is definitely a simple, quick and delicious recipe for all times of day.

I agree. I try to avoid falling into the mass hysteria, and simply purchase locally harvested eggs whenever I can, and otherwise rely on reputable egg distributors. Eggs are too cheap and delicious to give up!

Oh My Goodness. This looks incredible. I love love love runny egg yolk with toasted bread soldiers to dip in. This looks incredible with all th colours and flavours! Very happy i stumbled across your blog. I will be here for a while.

Thanks for the diabetic-friendly post! It looks super good. I wish I had some more tender herbs on hand but I’ll be sure to pick some up at market on Saturday. Maybe some duck eggs too…the whites always seem to cook faster and the yolks stay soft longer🙂